Don't Burn Your Neeps and Tatties!

A Bottle and a Friend

"Here's a bottle and an honest friendWhat wad ye wish for mair, man?Wha kens, before his life may end,What his share may be o' care, man?

Then catch the moments as they fly,And use them as ye ought, man;Believe me, happiness is shy,And comes no ay when sought, man!"

Robbie Burns

Happy Burns Day everybody!

There are lots of exciting ceilidhs happening and I've procured my haggis from the ever reliable New Eltham Butchers. They're the only butcher that's truly local to me that I trust. They have incredibly friendly and knowledgeable staff who are always able to answer my queries with cheery disposition. They clearly have good relationships with their suppliers and have a fantastic range of products. I also found out today that they supply a lot of local restaurants, like Tudor Barn and Due Amici, Royal Blackheath Golf Course and even Crayford Dog Track. I am now really looking forward to a guilt free day at the dogs!So, for all those looking to celebrate this evening, why not try this simple, traditional recipe and have a jig around to some of this infectious, musical joy!

Get me to cater for you!

Having an interest in cooking means being able to facilitate a constant state of eating. Ergo I bloody love cooking.
Up until quite recently I would eat anything and everything, even the things that other people would physically recoil from. Shockingly, as I've now completed my 20s, I've realised there are a lot more things I can no longer stomach.
Somehow I've ended up both gluten free and vegan. And despite it sounding really restrictive, it's actually bloody easy. I should know, I'm a pretty basic cook, really - and just look at the variety of food I make and have available to me! It's immense and "making things vegan" has actually reignited my passion for cooking. Who'd have known?!
Expect a glug of vegan and gluten free recipes, a drizzle of my life story and a rare bonus dash of something I can't stick in my face. I will also attempt humour, so a pinch of salt to hand is recommended.